We are so excited that the Avila Beach Farmer’s Market is back! It makes dinner so much easier. And ooooh, the spring goodness we can find there. We were pulling a long day at the tasting room and Mr. Vino suggested hitting the Farmer’s Market for dinner. I think that he was thinking to pick up some fish tacos. Me, I hit the produce guys and the fresh pasta guy for this riff on a recipe from Cooking Light. And oh, my – it was amazing with our new 2016 Beach Blonde Pinot Grigio!!
Pea and Snap Pea Pasta
6 oz fresh sugar snap peas (get 8 ounces cuz you are going to eat some of them while prepping)
1 C fresh shelled peas
3 T really nice olive oil
Juice and grated lemon peel from one fresh lemon
2 oz shaved Asiago or Parmesan
Salt & Pepper
Radish Microgreens (yep, back in the day we called them “sprouts”)
Lobster ravioli (or other delicate pasta like Pappardelle. It’s vegetarian with plain pasta!!)
This is so dang easy it’s almost embarrassing and the whole thing comes together in the time it takes to cook the pasta.
Bring a large pot of water to boil over high heat. Once boiling, add snap peas and cook until they turn really bright green (1 minute or so – don’t overcook). Remove the snap peas with a slotted spoon and put them in a bowl of cold water to shock them. The drain on paper towels.
Add the pasta to the boiling water and cook per package instructions. Add the fresh peas during the last 30 seconds.
While pasta is cooking, combine the olive oil, lemon juice, salt and pepper in a large bowl. Whisk to combine. When pasta is done, drain pasta and pea mixture. Add pasta, peas and snap peas to bowl and toss lightly to combine.
Plate pasta and top with shaved cheese and microgreens. Don’t have Asiago or Parm? This also is really nice with Feta.
Fresh, healthy, delicious.